ROSEMARY AND ORANGE GLAZED PORK

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ROSEMARY AND ORANGE GLAZED PORK image

Categories     Pork

Yield 4

Number Of Ingredients 15

Relish/Heat:
1/4C white wine vinegar
2/3C dried tart cherries
1/2C diced tart apple
1T minced shallots
1T minced fresh sage
1t sugar
1t extra virgin olive oil
Tenderloin/Melt:
1/4C orange marmalade
1T orange juice
1T fresh rosemary
dash of red pepper flakes
1T vegetable oil
Pork

Steps:

  • Preheat oven to 450*; line baking sheet with foil. Boil vinegar in small pan and pour over cherries in a bowl; let stand 5 minutes. Stir in apple, shallots, sage, sugar and olive oil. Set aside. For pork, melt marmalade; add orange juice to combine; stir in rosemary and pepper flake. Heat veg oil over medium-high heat; brown all sides of pork for 5 minutes and remove to foiled baking sheet. Baste with marmalade mixture. Roast pork until done; continue to baste.

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